Search Results - Mustard (condiment)
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Mustard is a thick yellowish-brown paste with a sharp taste [1] made from the ground seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The ground mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices. A strong mustard can cause the eyes to water, sting the palate and inflame the nasal passages. It can also cause allergic reactions and since 2005 products in the E.U. must be labelled as such if they contain mustard. [2]The Romans probably developed the prepared mustards we know today. They mixed unfermented grape juice, known as "must," with ground mustard seeds (called sinapis) to make "burning must", mustum ardens—hence "must ard". There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and "heat" of the mustard is largely determined by seed type, preparation and ingredients.[1][3] Black seeded mustard is generally regarded as the hottest type. Preparation also plays a key role in the final outcome of the mustard. Mustard, in its powdered form, lacks any potency and needs to be fixed; it is the production of allyl isothiocyanate from the reaction of myrosinase and sinigrin during soaking that causes gustatory heat to emerge. One of the factors that determines the strength of a prepared mustard is the temperature of the water, vinegar, or other liquid mixed with the ground seeds hotter liquids are more hostile to the strength-producing compounds. Thus, hot mustard is made with cold water, while using hot water results in milder mustard (other factors remaining the same).[4] The pungency of mustard is always reduced by heating, not just at the time of preparation; if added to a dish during cooking much of the effect of the mustard is lost.
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Showing 1 to 7 of 7 Articles matching 'Mustard (condiment)' in related articles. |
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1. New Mix Salad Recipes
June 27, 2008
A RECIPE FOR A SALAD
To make this condiment, your poet begs The pounded yellow of two hard-boiled eggs; Two boiled potatoes, passed through kitchen sieve, Smoothness and softness to the salad give.
Let onion atoms lurk within the bowl, And, half suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault, To add a double quantity of salt.
Four times the spoon with oil from Lucca brown, And twice with vinegar procured from town; And, lastly, o'er the flavored com... (read more)
Author: mack Mohan
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2. A RECIPE FOR A MIX SALAD. Ingredients and Preparation
June 27, 2008
A RECIPE FOR A SALAD
To make this condiment, your poet begs The pounded yellow of two hard-boiled eggs; Two boiled potatoes, passed through kitchen sieve, Smoothness and softness to the salad give.
Let onion atoms lurk within the bowl, And, half suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault, To add a double quantity of salt.
Four times the spoon with oil from Lucca brown, And twice with vinegar procured from town; And, lastly, o'er the flavored com... (read more)
Author: Sunita Kaushal
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3. How The Mustard Plays The Significant Role For Providing Taste
May 12, 2008
Originally, mustard is not a plant but it is considered as a condiment. The mustard is like a savor, vinegar or zing, which is mostly used to provide taste to the food material. Several kind of mustard species are found in the nature. These mustard species are categorized in white mustard, black mustard, brown mustard. The shape of the seeds of the white mustard is round in shape. These mustard seeds are light brown and straw color. Before selling these kinds of mustards, the exterior skin, which is light in color, is removed from the mustard. The white mustard possesses the mild kind of flav... (read more)
Author: Peter Gitundu
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4. How To Get Several Types Of Flavors Of The Mustard Tree
May 12, 2008
In some parts of the world, the mustard tree is recognized as the Nicotiana glauca, which is also called as Brazilian Tree Tobacco. Through petioles, the mustard tree leaves put together to the haunt. In addition, the leaves and trunks of the mustard tree are not teen and clammy like those of the Nicotianam tabacu, which is a perpetual herbaceous plant. Normally, the length of the mustard tree is larger than 2m. Scientifically, the mustard tree is not recognized as a tree but it is considered as the best condiment, additional material like savor, vinegar that is used as the best supplement a... (read more)
Author: Peter Gitundu
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5. Why A Mustard Plant Is Considered A Great Plant
May 12, 2008
Mustard plant is is one of the several plant species that are found in many countries. Their mustard seeds are useful in cooking. Mustard seeds are grinded and mixed with water and transformed into a condiment. From mustard plant we can obtain mustard oil which is very useful. Mustard oil is obtained by pressing the mustard seeds. The importance of mustard plant is also mentioned in the Bible.
Wild and black mustard are some of the species of mustard plant. Mustard plants generally do not achieve their normal height in low rainfall area. Mild white mustard plants grow in North America and... (read more)
Author: Peter Gitundu
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6. The Various Methods Of Making Honey Mustard Receipe
May 12, 2008
Mustard has become an important ingredient in our daily cooking. Mustard is commonly used as condiment on meat. It is also an ingredient of barbecue sauce. Mustard is also served with Bratwurst and hot dogs
Honey mustard receipe can be made using various methods. .Honey mustard sauce is sweet and delicious. For preparing honey mustard sauce that is fat free you should have 8 parts of fat free mayonnaise. You should also have 1 part honey, 2 parts of Heinz mustard and 1 part sugar. After mixing honey, sugar and mustard together add mayonnaise. Blend and then serve it. Honey mustard sauce i... (read more)
Author: Peter Gitundu
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7. Salsa Is Good For You
December 27, 2006
Summary : Salsa is the most popular condiment in the United States. It’s as healthy for you as it is versatile.
Article body :
When you think of condiments, what comes to mind? Ketchup, mustard and other condiments that have been in American culture for a very long time. Recently, with globalization and the immigration of foreigners to America, we have seen and tasted foods from all over the world. Salsa is quickly becoming the most popular condiment in the United States. According to sales records, salsa is taking over the top spot from ketchup. Unlike ketchup, salsa is eas... (read more)
Author: Razvan Marian Jr
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